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As the leaves turn golden and the air becomes crisp, the season of pumpkin recipes arrives, filling our kitchens with warmth and delightful aromas. Among the many ways to enjoy this iconic autumn ingredient, Spiced Pumpkin Cream Cheese Muffins stand out as a seasonal favorite that combines the rich, earthy flavor of pumpkin with the comforting essence of autumn spices and the creamy goodness of cream cheese. These muffins are not just a treat; they encapsulate the spirit of fall and offer a versatile option for breakfast, snacks, or even dessert.

Pumpkin Cream Cheese Muffins

Embrace the flavors of fall with these Spiced Pumpkin Cream Cheese Muffins! Infused with warm spices like cinnamon, nutmeg, and ginger, these muffins feature a rich cream cheese center that makes every bite a delightful surprise. Perfect for breakfast, snacks, or dessert, this recipe combines wholesome ingredients, including pumpkin puree for added nutrition. Follow our step-by-step guide to bake a batch that will fill your home with the comforting essence of autumn. Enjoy the deliciousness!
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Ingredients
  

For the Muffins:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (adjust for consistency)

For the Topping (optional):

1/4 cup chopped pecans or walnuts

1 tablespoon sugar

1/2 teaspoon cinnamon

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    Make the Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

        Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until fully blended.

          Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tin: Spoon a tablespoon of the muffin batter into each muffin cup. Add a teaspoon of the cream cheese filling in the center, then top with another tablespoon of muffin batter, covering the filling completely.

              Prepare Topping: In a small bowl, mix the chopped nuts, sugar, and cinnamon. Sprinkle the mixture over the tops of the muffins if using.

                Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (other than the cream cheese).

                  Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy your warm Pumpkin Cream Cheese Muffins with a drizzle of honey or a smear of butter if desired!

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                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins